Witch finger cookies

Overview

Halloween should be appropriate for the occasion, hahaha, scare the children.

Sift the low flour almond flour in advance.
The butter is softened in advance (the insulated water of the hair dryer will not turn into liquid in cold weather).
Add powdered sugar.
Mix the two before whipping (to avoid splattering of powdered sugar).
Whisk.
Add the room temperature egg liquid (can be added in batches), leaving some egg liquid behind for brushing.
What should you do if you encounter this situation?
Beat with hot water until smooth.
Smooth and delicate.
Sift in both flours.
Use a rubber spatula to press into a dough. It should be in a state where it won't stick to your hands (it will need to be refrigerated if the weather is hot).
Divide into small portions of about 10 grams and roll into balls.
Roll into a long strip thinner than your little finger (it will expand during baking).
Place on baking sheet and arrange.
Brush with egg white and place almonds (tips facing out).
Use the scraper to press down with your fingers (first two times and three times in the middle).
Preheat the oven in advance and heat it up and down to 150 degrees for 15-18 minutes (the time and temperature are for reference only). When it is almost colored, cover it with tin foil.
After baking for about 20 minutes, the thin areas were colored.
Posing.
Posing.
Halloween, no cookies or trick or treating.
Posing.